2015 Protein Trends & Technology Seminar
Business Strategies Program
(Previous Speaker at 2014 Protein Trends & Technologies Seminar)
Presentation: Proteins: Quantifying the Odds for Market Success
Speaker: Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
Daniel Best is President of BEST VANTAGE Inc. (Northbrook, Illinois), a food business and technology consulting company he founded in 1995. Daniel Best has held numerous technical and business positions in the food manufacturing, food trade association and food trade publishing and food ingredient industries, as well as having founded or consulted for several food technology-based start-ups.
For several years, his company has been involved in specialty food ingredient development, especially in the area of flaxseed and pulses. He loves the process of new technology commercialization.
Daniel Best received a B.A. (honors) in Psychology and Biochemistry from the University of Wisconsin- Madison; an M.S. in Food Science & Nutrition from Colorado State University and an M.B.A ( Corporate Finance) from the University of St. Thomas (St. Paul, MN). .
2015 Protein Trends & Technologies Seminar Presentation Description:
Proteins: Quantifying the Odds for Market Success
How does one decide which market opportunities to pursue? Crucial decisions are often based on emerging consumer trend data. Trend unpredictability spurs creativity and energizes investment in new products and new margins for our industry. However, not all trends translate into business success and some result in massive failure. This presentation presents a systematic approach to evaluate potential market opportunities. It demonstrations how to incorporate decisive factors beyond consumer information—such as scientific and technical elements, wider market trends and regulatory consideration—into the decision making process. The techniques can be used to quantify and qualify the odds of marketplace success for this emergent consumer trend: proteins!
2014 Protein Trends & Technologies Seminar Presentation Description:
Sooo Many Proteins, So Little Time: How to Choose?
Protein ingredients available to the U.S. food industry used to be dominated by animal proteins and soya. Surging global demand for proteins is opening new avenues for other sources of edible protein ingredients to make their way into new product formulations. However, each protein source comes with its own set of hurdles and opportunities. Food, beverage and nutritional industry professionals need to be clear-eyed in their choices and commitments as to which protein sources to pursue. This discourse will candidly explore some of the business and technical issues that should factor into choosing, optimizing or investing in protein ingredient selection.